Butternut Squash Pasta


Approx. 2-1/2 cups of uncooked spiral pasta
Approx. 3 cups of butternut squash peeled and cut in about 1/2 inch pieces
2 tablespoon oil
1-1/2 teaspoon salt adjust to taste
1 tablespoon all-purpose flour (maida)
1 cups milk
1/2 cup cream
1 teaspoon fennel seeds crushed (saunf)
1/4 teaspoon black pepper
1/4 cup butternut squash shredded for garnishing
1/4 cup beetroot boiled and shredded for garnishing